Aubergines, Mint, Pomegranate & Tahini Dressing

Out of all the recipes I cook, or should I say, attempt to cook, this is by far one of my favourites. It’s the only meal I make that I’ll clear my plate on and monkeychops gets no extras, much to his disappointment. Like most of the meals I make this is really easy.

2 Aubergines

1tbsp Red wine vinegar

1tbsp of fresh shredded mint

Seeds from a pomegrante
(not essential, but worth the effort as they give a nice texture and pop in your mouth, although my kitchen units and tiles never thank me for opening a pomegrante, just think reservoir dogs)!

Tahini dressing

2 cloves garlic crushed

1tbsp Tahini

125ml of Natural or plain soya yogurt

1 tbsp Honey

Pinch of cumin

Pinch of cayenne

Juice of a lemon

S&P

Construction: Slice your aubergines into discs and griddle or fry in a pan until blackened and gooey. Best make sure you stick on the fan or have a tea towel ready to waft under the smoke detector! Combine the tahini dressing ingredients in a blender and whizz until it thickens up and looks nice and creamy, you might need to add a little water in. Season with salt and pepper to taste. Put your cooked aubergines on a plate, season and sprinkle over the red wine vinegar. Drizzle over the tahini dressing, pomegranate seeds and shredded mint and you are done. Serve with some warmed flat breads and salad.